Toastmaster TRST18 Use And Care Manual page 9

Meat
Standing Rib
BEEF
Sirloin Tip
Tenderloin
Pot Roast
Corned Beef
Leg
LAMB
Shoulder, boneless
Loin Roast
PORK
Rolled Shoulder
Chops
Country-Style
Ribs
Ham, bone in
SMOKED
shankless
PORK
Ham, boneless
Ham, fully cooked
Loin
VEAL
Shoulder
POULTRY Chicken, whole
Chicken, whole
Chicken, pieces
Cornish Hens (4)
Duck
Turkey, prebasted
Turkey, prebasted
Turkey, fresh
*Always preheat prior to roasting
ROASTING CHART
Weight (lbs.) Temp. Setting Min./lb.
4-5
3-5
3 ⁄ - 4
1
2
4-6
3 ⁄ - 4
1
2
5-8
3-4
3-5
4-6
4-5
8-10
10-15
8-12
5-10
4-6
3-5
3 ⁄ - 5
1
2
6-8
6-8
3 ⁄ - 4 ⁄
1 1
2
4-5
10-14
14-22
10-14
9
325°
350°
450°
300°
300°
350°
350°
350°
350°
325°
450°
250°
325°
325°
325°
325°
325°
350°
350°
350°
400°
2
425°
375°
375°
350°
20-25
20-25
8-12
30-40
15-20
25
25
25-30
35-40
15-20
to brown
15-20
20-25
15-20
13-28
30-35
30-35
15-17
18-20
8-10
15-20
20-25
12-17
13-18
15-20